It’s funny. To me, anyway. Not laugh-out-loud funny or anything, just a little chuckle funny. When a Friday Night Dinner is looming, and I have Mini-Me and The Hubs coming over for my latest tasty low carb concoction, I pore over cook books and scour the internet, lie in bed mulling over ideas at 2 am, write shopping lists, worry about whether there’ll be enough food, and whether the recipe will work, and whether it will taste good. And I’ll come up with a Plan B (and sometimes a Plan C) in case Plan A (and then Plan B) goes sideways at the eleventh hour. Then, once Friday night arrives, I’ll spend hours in the kitchen cooking, along with a large dollop of worrying. When it involves guests I take this cooking lark very seriously, you know, when all I really had to do was whip up Prawns with Leeks and Lemon Pepper like I do when I’m home alone and have prepared absolutely nothing.
So earlier this week I did all the poring and scouring, the mulling and writing and worrying. On Thursday night Mini-Me let me know that Friday Night Dinner would be impossible because of the *huge* project she is finishing up. So, given that there was now no Friday Night Dinner, I didn’t go grocery shopping. And Friday night I did what I normally do when I am flying solo and need an impromptu plate of food – I stood in front of the ‘fridge, flung the doors open wide and peered inside. After 23 seconds or so of staring, I gathered a few items from whatever was lurking within and threw dinner together. I ad-libbed, if you will. Pretty much how I do on those podcasts. No recipe, no plan, no preparation. It was a 10 minute meal from ‘fridge to finished, made with whatever I had on hand. I do this all the time when I am home alone.
Here’s the result of last night’s last minute romp through the ‘fridge. Prawns with Leeks and Lemon Pepper.
Prawns with Leeks and Lemon Pepper. So fast, so tasty, so filling, so healthy.
Now why I can’t I just do that when Mini-Me and The Hubs are coming over?
- 1 TBSP coconut oil
- 1 large leek, sliced
- 4 oz / 110g mushrooms, sliced
- 12 oz / 335g prawns, pre-cooked, de-veined, tail-off
- 1/3 cup / 3 fl oz. unsweetened Greek yoghurt (DO NOT USE non-fat! It will not work!)
- Juice of half a lemon
- Lemon pepper
- Heat the coconut oil in a large skillet.
- Saute the leeks gently over a medium heat, stirring often, for about 5 minutes until the leeks are tender.
- Add the sliced mushrooms to the skillet and cook for 1 minute.
- Add the prawns and heat through.
- Add the Greek yogurt to the skillet and toss the prawn mixture until it is evenly coated in yogurt.
- Stir in the lemon juice.
- Season liberally with fresh ground lemon pepper and spoon onto plates.